We also wanted to cater to the New York demographic so we created two dishes exclusive to the New York location: the deep-fried vegetable spring roll and the Tim Ho Wan–style French toast,” adds chef Mak. “For New York, we wanted to keep our signature dishes like the BBQ baked pork bun. You’ll be in good hands if you also put a little tick next to pan-fried turnip cakes, steamy congee and the chicken rice rolls. The signature, a barbecue pork bun, needs to be ticked off your list. ![]() We have a few front-of-house team members who can speak Cantonese to communicate with the kitchen crew, but we intentionally hired a diverse staff to match the diversity of the place,” says chef Mak. “In New York we hired a diverse staff as a way to separate ourselves from the New York Manhattan Chinatown scene. In fact we call ourselves ‘Dim Sum Specialists’ because we want to be known as experts on traditional Cantonese dim sum.” “I wanted to keep the tradition alive by sharing traditional dim sum at an affordable price. But when the food scene globalized, I saw less and less authentic Cantonese dim sum, which is why I opened Tim Ho Wan originally,” says chef Mak. “ There used to be many traditional Cantonese eateries in the neighborhood I grew up in. ![]() And the green sign, the duo’s color of luck, won’t let you pass by easily as it is. Now, after a Michelin star and 44 locations across Asia and Australia, co-founders and chefs Mak Kwai Pui and Leung Fai Keung have brought their dim sum to a very welcoming New York. The original Tim Ho Wan-meaning “add good luck” in Cantonese-opened in 2009 in Hong Kong. One of the most unique parts of the setup is the gorgeous tea bar plus open kitchen, which makes the whole establishment feel approachable.
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